"A single act of kindness throws out roots in all directions, and the roots spring up and make new trees." ~ Amelia Earhart
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
After a glorious weekend touching the 70s we were greeted by snow through the night on Monday… it is Minnesota, after all! We attended One Day University at the Guthrie on Saturday with fabulous lectures by some of the top professors in the country. John is enjoying volunteering at both the Guthrie and Habitat ReStore. Our son is helping set up a new store in Seattle this week… he joined us for Wednesday night dinner via speaker phone, which his son put on his chair! Oh, yes… and through it all we have been crazy busy with buyers and sellers!
- 12 large eggs, hard boiled and peeled
- 1/3 cup mayonnaise
- 1 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 small carrot, peeled and sliced into discs then cut into 6 'pie' wedges
- 6 black olives
With a sharp knife, slice off a thin layer from the base of the egg to create a flat surface for standing the egg on a platter. Cut off a generous top the of the egg and squeeze out the yolk into a bowl. Keep the tops with their bases.
Mash the combined yolks and add 1/3 cup mayonnaise, 1 1/2 teaspoon dijon mustard, 1/4 teaspoon garlic powder and 1/8 teaspoon salt. Generously fill egg bases and gently press tops over the filling.
For the eyes, poke through the olives with a straw and blow out the little circles of black olive. Insert 2 olive spots for the eyes and 2 carrots wedges for each beak. Set chicks on a platter garnished with fresh parsley.